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Ultimate Honey-Herb Glazed Roast Chicken Recipe

Ultimate Honey-Herb Glazed Roast Chicken Tray

There's something truly special about gathering around a table filled with delicious, home-cooked food. The aroma of roast chicken fills the air, bringing back memories of family dinners and cozy nights in. If you're looking for a recipe that is not only easy to whip up but also sure to impress, then this Ultimate Honey-Herb Glazed Roast Chicken Tray is for you. It's quick, flavorful, and makes for a memorable meal that you'll want to share with loved ones.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Marinade
  • 1 whole chicken about 4-5 pounds
  • 1/4 cup honey adds a delightful sweetness
  • 1/4 cup olive oil keeps the chicken moist
  • 4 cloves garlic minced
  • 2 tbsp fresh rosemary chopped
  • 2 tbsp fresh thyme chopped
  • 1 tbsp Dijon mustard adds a subtle tang
For the Vegetables
  • 4 medium carrots peeled and cut into chunks
  • 4 medium potatoes diced
  • 1 large onion quartered
For Garnish
  • lemon wedges for garnish
  • fresh herbs for garnish (optional)

Equipment

  • Roasting Pan
  • Mixing Bowl
  • Oven

Method
 

  1. Step 1: Preheat your oven to 425°F (220°C).
  2. Step 2: In a mixing bowl, whisk together the honey, olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper until well combined.
  3. Step 3: Place the whole chicken in a large roasting pan. Pour the honey-herb marinade over the chicken, making sure to coat it thoroughly, including under the skin.
  4. Step 4: Surround the chicken with the chunks of carrots, diced potatoes, and onion. Drizzle any remaining marinade over the vegetables and season them with salt and pepper.
  5. Step 5: Place the roasting pan in the preheated oven and roast for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
  6. Step 6: Halfway through cooking, baste the chicken with the pan juices to keep it moist.
  7. Step 7: Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving.
  8. Step 8: Carve the chicken and serve it on a platter with the roasted vegetables. Garnish with lemon wedges and additional fresh herbs if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the chicken for up to 3 months.